Cravings: Craving

New England Clam Chowder

by Celia Cheng
June 18th, 2008

PEARL OYSTER BAR
18 Cornelia St
(W 4th & Bleecker St)
212-691-8211
$$

This is just one of many favorites of mine at Pearl. Chef Rebecca Charles’ New England clam chowder is THE perfect clam chowder. It’s creamy, rich, full of small chunks of potatoes, sweet onions, smoky bacon bits, fresh chopped chives, and of course, juicy clams. The consistency and proportions are just right. And I love adding a pack of oyster crackers to the chowder. No other soup fulfills me the way this one does. Once I’ve slurped it all up, I feel like a little kid, all warm and fuzzy inside, like I’ve just come home.

Posted in American , Seafood , Soup , West Village

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Honah Thanh (Seafood Dumplings in Soup)

by Celia Cheng
July 31st, 2006

NAM
110 Reade St
(W B’way & Church St)
Manhattan
212-267-1777
$$

Two to three gigantic seafood dumplings are served in broth. The combination of Chilean sea bass, shrimp and crabmeat is superb. The seafood is fresh and you can clearly taste the pure goodness of the ingredients. Though the dumplings are larger than normal dumplings, everything about the preparation of this dish is delicate and refined. It’s filling as a starter but not quite enough to be a meal in itself. These are some of the best seafood dumplings in town.

Posted in Seafood , Soup , Vietnamese

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Chicken Soup w/ Herb Dumplings

by Celia Cheng
June 28th, 2006

BOUCHON BAKERY
10 Columbus Circle, 3rd Floor
@ 60th St
212-823-9366
$$

Chicken soup as it should be. The broth is a pure but strong consommé, and the chicken is cooked to perfection. The carrots, celery and onions are soft and melt in your mouth, and a hint of fennel adds to the flavor of the soup. Little poached herb dumplings accent this work of art. Your tummy will be thanking you for the pleasure afterwards, but it will also be asking for more.

Posted in American , Chicken , Soup

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Sulung Tang

by Celia Cheng
March 30th, 2006

GAMMIOK
43 W 32nd St
(5th Ave & B’way)
212-695-4113
$

I love the description on the menu: “Snowy white ox-bone soup with white rice and white noodles. Carefully chosen bone and meat are cooked together more than 12 hours in a giant cast-iron pot to remove the fat and oil. Add scallion, salt.” That’s pretty much it. Gammiok specializes in sulung tang, which is a meal in itself for one person, at only $6.95 ($7.95 for take-out). Best of all, the restaurant is open 24 hours a day, seven days a week. Ah, reminds me of my college days, when Gammiok was the place to go after a night of drinking, as the sulung tang really hit the spot at 4am. But really, any time of day, this comfort food is a good bet to satiate a soupy noodle craving.

Posted in Beef , Korean , Noodles , Soup

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Spicy Pork Bone Soup

by Celia Cheng
February 21st, 2006

KUN JIP
9 W 32nd St
(5th Ave & B’way)
212-216-9487
$

Perfect during the winter, this large pot of spicy pork bone soup with potato is copious enough to feed six. The large pot of soup is brought out to the table and cooks in front of you. The fragrant soup and tender pork meat are great to have with rice. In this Korean home-style cooking restaurant, you feel very much at ease sharing the soup and the rest of the meal with friends.

Posted in Korean , Pork , Soup

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